Preheat oven to 325 degrees.
Use a folded paper towel soaked in vegetable oil to thoroughly grease a bundt pan OR spray it with no-stick cooking spray. Set aside.
In large bowl, combine softened cream cheese (room temperature), 1/2 cup sugar, 4 eggs, and 2 teaspoons vanilla extract. With mixer on low speed, mix together until smooth and creamy (about 1 minute).
Add 1/2 cup melted unsalted butter (or vegetable oil), 1/2 cup of water and cake mix. With mixer on low speed, mix together just until combined (about 2 minutes). Batter will be thick and creamy. Set aside.
Pour or spoon batter into prepared bundt pan. Smooth top with back of spoon. Batter will not fill pan (allows room for cake to rise).
Bake 40-45 minutes OR until top springs back when lightly pressed. Or press a knife in center all the way down touching bottom. If it comes out clean, cake is done. A toothpick is too short for a pound cake because it only pierces top.
Cool 30 minutes before turning out onto a large plate. The release will be smooth. Portions of cake will not stick to side of pan.
Serve warm.
Place Cream Cheese Pound Cake in a large container and seal shut with a lid. If preferred, wrap the cake with Saran wrap. Refrigerate at least 24 hours. Tastes MUCH BETTER than fresh out of the oven.